CARIBBEAN FISH CHOWDER

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CARIBBEAN FISH CHOWDER image

Yield 8 people

Number Of Ingredients 17

4 tablespoons olive oil
6 stalks celery, chopped
2-3/4 carrots, chopped
2 onion, chopped
1- bell pepper, chopped
4 cloves garlic, minced
1/4 cup tomato paste
5-1/3 cups clam juice
2-3/4 potatoes, peeled and cubed
20 oz diced tomatoes
4 teaspoons Worcestershire sauce
1 Habenaro pepper, seeded and minced
1 tb spoon thyme
1 tb spoop oregano
1 tsp cloves
2 bay leaf
2 pounds Fish fillets, cut into 1 inch pieces

Steps:

  • DIRECTIONS Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, pepper, and garlic; saute about 8 minutes. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, habenaro pepper, bay leaf, and seasonings. Simmer until potatoes are tender, stirring about every 30 minutes. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes

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